Decadent chocolate torte - recipe

Recipes / Italian Recipes
 01 Jul 2014   
Subscribe to yellowsaffron for more great recipes ➤ The decadent chocolate torte is a delicious cake without wheat flour, topped with a creamy chocolate ganache... if it's true that chocolate makes you feel good, then this dessert will make you happy! Find this and many more recipes with pictures on the Giallozafferano App (in English) *** First thing to do is melt the butter in a double boiler - if you don't have a double boiler, you can set a bowl over a pan with a couple of inches of simmering water, but make sure the bowl is not in contact with the boiling water. Add the chocolate and stir to melt, then turn off the heat and allow to cool. Separate the egg whites from the yolks and place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment - otherwise you can use an electric beater. Add half of the sugar and beat until the mixture is pale and frothy. Once the egg yolks are light in colour, as you can see, add the cooled chocolate and butter mixture. Now take a large bowl and beat the egg whites to soft peaks, meaning firm but not stiff. Add a pinch of salt - the egg whites must be at room temperature. When they start to turn white, add the sugar in 2-3 times. Can you see the soft peaks? Now fold into the chocolate mixture, stir gently from bottom to top, to preserve the air in the batter. Finally, add the almond meal: break up any lumps with a fork, as almond meal may clump together and stir until well incorporated. Now pour the batter into a springform pan, about 9-9 ½ inches (23-24 cm) in diameter, that has been buttered and lined with parchment paper. Bake in a preheated static oven at 350°F (180°C) for 50 minutes. Now move on to the chocolate ganache topping: heat the heavy cream in a saucepan, then add the roughly chopped dark chocolate. Once the chocolate is melted and blended with the cream, turn off the heat, transfer to a cold bowl and place it in a larger bowl of ice; while cooling, beat the mixture with an electric beater. It's time to coat the cake - once cooled, of course. You can spread the ganache with a spatula as I'm doing now, to give a rough effect, or you can smooth it out, if you prefer. Finally, a handful of toasted almond slivers on top. And while I'm adding the finishing touch, let's see together the ingredients needed for this recipe. Ingredients Decadent chocolate torte - 9 inches (23 cm) in diameter 7 oz (200 g) of dark chocolate 1 ½ sticks (165 g) of butter 6 medium eggs ¾ cup (150 g) of white sugar 1 pinch of salt 1 ⅓ cups (150 g) of almond meal For the chocolate ganache less than 1 cup (200 ml) of heavy cream 7 oz (200 g) of dark chocolate For garnishing 1 handful of slivered almonds This recipe is dedicated to all the chocoholics like me. Perfect as a birthday cake or a supreme dessert, the decadent flourless chocolate torte is impossible to resist... cook it yourself and let me know if it made you happy!


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